Hungarian Brisket

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Posted: Wednesday, November 27, 2013 9:38 am

It just would not be Hanukkah without a traditional Brisket. I find that an unseasoned canned tomato sauce, such as Hunt’s works well for this recipe. The best secret of all: make this one or two days before serving, so you have more time to spend with your guests.

4-5 pound flat cut brisket

1 ½ teaspoons garlic salt

1 Tablespoon all purpose flour

4 large Vidalia onions, sliced

¼ cup Canola or vegetable oil

1-2 teaspoons ground black pepper

2-3 Tablespoons Hungarian Paprika

1 .13 ounce packet of Beef seasoning and broth

1 8 ounce can of unseasoned tomato sauce

Heat the Canola oil in a Dupont Teflon non-stick Dutch oven at medium high temperature.

Add the sliced onions and sauté until golden brown and caramelized, stirring often (about 15 minutes).

Season the onions with ½ teaspoon of garlic salt and ½ teaspoon of black pepper. Remove from pot. Add 2 more tablespoons of Canola oil IF NEEDED.

Season the brisket on both sides with garlic salt, black pepper, Hungarian paprika and the all purpose flour.

Add the brisket to the heated Dutch oven and sear the meat on both sides, approximately 5-7 minutes per side.

Reduce the heat to a simmer.

Add the caramelized onions, one 8 ounce can of unseasoned tomato sauce and 1 individual packet of beef broth and cover.

Simmer approximately 2 1/2 hours, turning the brisket over one time.

Remove the brisket from the pot and place on a heavy plate.

Place a heavy platter on top of the brisket and refrigerate overnight.

Separately refrigerate the pot with the au jus overnight also.

Before reheating, skim any fat that has risen to the top and discard.

Reheat the au jus on medium low heat.

Slice the brisket against the grain Add to the hot au jus until warm, about 10 minutes.*

*Cooking tip: the grain in briskets often changes while slicing, so continually reposition

the brisket and slice against the grain.

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